I’ve perfected a cozy tomato soup paired with cheesy, garlicky dumplings—it’s the ultimate comfort meal that’s easy yet impressive.
Why You’ll Love This Recipe
I love how the tangy, velvety tomato broth mingles with soft, flavorful dumplings in a single pot. It’s quick enough for a weeknight, filling enough for guests, and irresistibly kid-friendly—plus, it’s ready in under an hour.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Tomato Soup
- 2 tablespoons butter
- 1 sweet onion, chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 oz canned diced tomatoes, liquid included
- 1 teaspoon sugar
- ¾ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Cheddar Bay Dumplings
- 11 oz packet Cheddar Bay biscuit mix
- 2 tablespoons butter (for brushing after cooking)
directions
- In a large soup pot, melt butter over medium heat and sauté onion until soft (~5 minutes).
- Stir in flour and cook ~1 minute to eliminate the raw taste.
- Slowly whisk in chicken stock, then add tomatoes, sugar, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes.
- If I want a smooth soup, I blend it with an immersion blender in the pot.
- Meanwhile, I prepare the dumplings per biscuit mix instructions.
- I gently drop spoonfuls of dough into the simmering soup, cover, and let steam 15–20 minutes—no peeking!
- Once dumplings are set, I melt butter with the seasoning packet and brush it over the tops for that iconic Cheddar Bay flavor.
- I ladle into bowls, making sure each serving gets cheesy dumplings.
Servings and timing
- Yield: Serves 4–6
- Prep time: ~15 minutes
- Cook time: ~35–40 minutes
- Total time: ~50–55 minutes
storage/reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove. If the dumplings absorb too much broth, thin with a bit more stock or water.
- Freezing: I freeze only the soup base (no dumplings) for up to 2 months. Then I thaw, reheat, and drop fresh dumplings in before serving .
Variations
- Vegetarian: Swap chicken stock for vegetable stock—just as flavorful.
- Extra‑rich: Stir in a splash of cream after blending.
- Herb‑boost: Add chopped parsley or Italian seasoning to the dumpling mix.
- Spicy: Mix in red pepper flakes or hot sauce to the soup before serving.
FAQs
Can I use fresh tomatoes instead of canned?
I sure can—just peel, dice 6–8 large ripe tomatoes, and simmer longer. Adding tomato paste helps deepen the flavor.
Can I freeze the whole soup with dumplings?
I freeze only the soup base. Dumplings tend to get mushy if frozen together—instead, I reheat and make fresh dumplings when serving.
Is this recipe gluten‑free?
Not as written, but I can use gluten‑free flour for the roux and a gluten‑free biscuit mix for the dumplings.
Do I have to blend the soup?
Blending is optional. I like it smooth, but leaving it chunky is just fine—totally up to preference.
What if the dumplings aren’t cooked inside?
If dumplings are doughy, I simply let them steam a few more minutes with the lid on until a toothpick comes out clean.
Conclusion
I love how this recipe transforms simple tomato soup into a hearty, cheesy feast with minimal fuss. It’s warm, satisfying, and versatile. Whether it’s a chilly evening or I’m craving nostalgia, this dish always delivers. It’s comfort in a bowl—and I’m confident it’ll become one of your go‑to meals, too.
Print
Tomato Soup with Cheddar Bay Dumplings
- Total Time: 40 minutes
- Yield: 4 servings
Description
A cozy, rich tomato soup crowned with cheesy, garlic-herb dumplings—combining comforting warmth and indulgent flavor in every spoonful.
Ingredients
For the Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 (28‑ounce) can crushed tomatoes
1 cup chicken or vegetable broth
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup heavy cream
For the Cheddar Bay‑Style Dumplings:
1 cup all‑purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons cold butter, cut into small pieces
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley (plus extra for garnish)
1/2 cup milk
Instructions
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and cook for another minute.
Stir in crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer.
Meanwhile, prepare dumplings: In a mixing bowl, whisk flour, baking powder, salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar and parsley. Pour in milk and stir until just combined (dough will be soft).
Once soup is simmering, drop dumpling batter by tablespoonfuls onto the surface—space them evenly. Cover pot, reduce heat to low, and simmer gently for about 10‑12 minutes, until dumplings are puffed, firm, and cooked through.
Remove lid, stir in heavy cream, and adjust seasoning if needed. Serve soup hot, garnishing with extra parsley and more shredded cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
